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Chili's Margarita Grilled Chicken and Belinda's Mexican Rice

Chili's  Margarita Grilled Chicken and Belinda's Mexican Rice created by anniesnomsblog

I started with a copycat recipe, added more of my favorite (garlic salt) ingredient, and then made this for my son, as well as for my co-worker, who had just had a baby. Everyone's comment: "Wow! That was really tender, tasty chicken!" (I didn't tell them how incredibly easy it was!) I served it with my Mexican rice (another favorite)and black beans.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
  • Remove chicken from marinade, and sprinkle with garlic salt and pepper.
  • Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
  • Serve with Mexican rice and black beans.
  • Mexican Rice:

  • Cook rice in 1 tablespoon oil, until lightly browned.
  • Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.
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RECIPE MADE WITH LOVE BY

@Belinda in Austin
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@Belinda in Austin
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"I started with a copycat recipe, added more of my favorite (garlic salt) ingredient, and then made this for my son, as well as for my co-worker, who had just had a baby. Everyone's comment: "Wow! That was really tender, tasty chicken!" (I didn't tell them how incredibly easy it was!) I served it with my Mexican rice (another favorite)and black beans."
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  1. Dianna C.
    I only made the rice (this time), but it turned out great! Rice was cooked perfectly, Moist, not mushy like other recipes I've followed. There wasn't as much seasoning as I'd like, but this is personal preferance and can easily be adjusted. You put out an excellent recipe for Spanish/Mexican Rice that is now my go-to. I grew up in El Paso, Tx and now live in Kentucky. It's hard to find GOOD food, so I've resorted to making my own at home. Thank you for your creation!
    Reply
  2. Linda H.
    Oh my goodness this was delicious!!! I marinated the chicken for 24 hours. I used 1/4 teaspoon cumin and garlic salt to taste for the rice. Amazing chicken! Moist as can be!! We will be making this again for sure!!
    Reply
  3. Carol B.
    Tried this recipe as written. Marinated the chicken tenders I used about 4-5 hours. The chicken picked up the margarita mix and was very enjoyable and tasty. Served with Mexican rice topped with black beans and chopped onions.
    Reply
  4. Rebecca M.
    I have used non-alcoholic margarita mix to marinate chicken for years. Use bone in and cook it over med-low heat. Pour off the mix, pat the chicken with paper towels and rub with celery salt, garlic powder, onion powder and paprika. The sugar in the mix and the rub makes a glaze that browns and gets little crisp bits over the chicken. It will also burn quickly so turn often shutting the grill lid between, don't walk away, it takes supervision.
    Reply
  5. Joli7343
    Just average. To bad, again someone prepares a meal out of a jar.
    Replies 1
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